Veracruz-Style Tilapia ("Pescado A La Veracruzana")

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

3 tablespoons olive oil, divided

4 (6-ounce) tilapia fillets or other white fish fillets

Salt and freshly ground black pepper

1 small onion, chopped

4 garlic cloves, minced

1 1/2 cups canned crushed tomatoes with juice

1 Anaheim chile, stemmed, seeded and cut into thin strips

1 bay leaf

1 teaspoon dried oregano

1/2 cup pitted and halved green olives

1/4 cup capers, drained

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
  3. In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
  4. Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

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